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15 minute Sinagpore Noodles


This is a super tasty simple noodle dish that's packed with flavour. It is low in FODMAP's, so easy on your digestion aswell as being really tasty. Enjoy!

Serves 4

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Ingredients
 

  • 200 g brown rice/buckwheat noodles
  • 300 g block of tempeh/firm tofu replace with 350g oyster mushrooms instead
  • 2 red pepper
  • 150 g green beans
  • 1 bunch of scallions green part only
  • thumb-sized piece of fresh ginger 12g
  • 2 red chillies
  • 1 tbsp sesame oil or sunflower oil
  • 1.5 tbsp of olive oil
  • 1 medium carrot 100g
  • 2 tsp salt
  • 4 tbsp tamari
  • 1 tbsp curry powder
  • 100 ml of hot water
  • Juice of 2 limes
  • Small bunch of coriander
  • 70g Toasted cashews

Instructions
 

  • Put the noodle nests into a pot of boiling water and cook as per instructions on back of pack. Remove and rinse under cold water in a colander and set aside.
  • Finely slice the block of tofu/tempeh/mushrooms into small cubes approx 1-1.5cm each side. Finely slice the peppers and chop the green beans in two. Finely slice the scallion greens.
  • Peel and finely chop the ginger and finely chop the chilli.
  • Add 1 tbsp of the sesame oil and 1.5 tbsp of olive oil into a large non stick wide bottomed pan (large wok works great) and put on a high heat. Once heated up, add the chopped tempeh/tofu/mushrooms along with the chopped ginger and chilli. Cook on a high heat for about 5-8 minutes stirring occasionally until it start to brown on each side.
  • Grate the carrot and add to the pan along with the tamari, the salt, the chopped scallion greens, the green beans and chopped peppers and cook for 4 minutes.
  • Add the curry powder, the 100ml of boiling water, stir well and allow simmer for 2 minutes.
  • Now add the cooked noodles, the juice of the limes, and incorporate everything together mixing well and cook for a further 2 minutes.
  • Remove from heat.
  • Finely chop the coriander and garnish with this, along with the cashew nuts.
Keyword noodles, singapore
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